Butter Chicken

Butter Chicken

Butter Chicken


½ Cup Plain Yogurt

1 Tablespoon Lemon Juice

1 Teaspoon Turmeric

2 Teaspoon Garam Masala Powder

1 Teaspoon Chili Powder

1 Teaspoon Ground Cumin

2 Teaspoons Grated Fresh Ginger

2 Crushed Garlic Cloves

4 Chopped Chicken Breasts

4 Ounces Roasted Cashews

2 Ounces Unsalted Butter

1 Tablespoon Sunflower Oil

1 Finely Chopped Medium Sized Onion

1 Teaspoon Ground Cardamom

1 Cinnamon Stick

1 Bay Leaf

2 Teaspoon Sweet Paprika

14 Ounces Canned Crushed Tomatoes

5 Ounces Chicken Stock

1 Cup Thickened Cream

Combine yogurt, lemon juice, turmeric, garam masala, chili, cumin, ginger and garlic in a medium sized bowl.  Add chicken and stir well.  Cover and refrigerate overnight.  Reserve half of the roasted cashews and place remaining cashews in a food processor.  Process until finely ground. 

Heat the butter and oil in a large skillet over medium heat.  Add the onion, cardamom, cinnamon and bay leaf.  Cook for 2 minutes until the onion starts to soften.  Reduce heat to low and then add chicken and marinade, paprika, tomato puree, cashew powder and chicken stock.  Simmer for 15 minutes.  Stir in cream and cook for another 10 minutes.  Garnish with remaining cashews, chopped coriander and serve with rice.  Serves 4

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Recipe Rating

  • (5 /5)
  • 2 ratings

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